Coconut curry chicken
- 4 pers
- 15 min preparation time
- 60 min cooking time
Ingredients
- 4 chicken cutlets
- 3 tablespoons of Sainte Lucie Madras curry
- 2 onions
- 1 teaspoon of Sainte Lucie ginger
- 300 g coconut milk
Preparation
- Chop the onions. Brown them in olive oil until they are translucent.
- Add half of the curry powder, then brown the cutlets, stirring occasionally. Season with salt and pepper.
- Lower the heat, add the ginger, then cover with coconut milk and add the rest of the curry.
- Simmer for 35 to 40 minutes.
